Is there a more classic combination than cheesecake and cranberries? I don’t think so! When I lived in New York I ate cranberry cheesecake almost every week! I decided to create a vegan cranberry cheesecake recipe. On this page I’m not only sharing the written recipe, but also a video that shows you how I made this vegan cranberry cheesecake.
Recipe vegan cranberry cheesecake
Ingredients:
300 grams Lotus Speculoos (or other vegan cookies)
75 grams margarine (room temperature)
650 grams vegan quark (for example Alpro Go On)
40 grams custard
1 tablespoon maizena
75 grams sugar
1 teaspoon lemon juice
500 grams cranberries
250 grams sugar
2 tablespoons orange juice
Put the cookies and the margarine in a food processor and mix until crumbled. Line a pie tin with parchment paper and divide the cookie crumbles over the bottom. Use the back of a spoon to press them firmly.
Mix all the ingredients for the filling. Pour over the bottom and put in the fridge to set. I recommend that you leave it in the fridge overnight.
To make the cranberry compote: spread the cranberries on a parchment lined baking sheet, sprinkle with 1/3 of the sugar and set aside until they release some of their juices, this will take about 1 hour. Meanwhile, combine the remaining sugar, the orange juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, this will take about 10 minutes.
Add the cranberries to the saucepan. Cook, while stirring, until they begin to burst. This will take about 7 minutes. Transfer the cranberry compote to a bowl and refrigerate until completely cool.
Top the vegan cheesecake with the cranberries before serving.
You might also like my recipe for vegan limoncello cheesecake.
